Pre-cooling ingredients are the trick to baking a soft cake. Almond sponge cake is one of my favorite cake bases. I think it's characterised by its rich almond flavor and slightly potato-like soft texture. Almond sponge cakes usually have a coarser surface texture and are somewhat dry, and need to be applied with syrup. But I wanted to maximize its delicious taste, so I baked the cake more delicately and moistly. Even without syrup, the cake itself is fragrant, soft and sweet. Although it is important to understand the definition of cake base, I think it is also important not to swallow dates without digestion, to pay attention to your own preferences, and to design and try accordingly.
To bake a moist almond sponge cake, the most important thing is the "cooling material". Almond sponge cake is generally poured 750 grams of batter into a baking dish of 60 cm × 40 cm and baked quickly in the oven at high temperature. Because the batter is relatively thin, it can be baked quickly, and the slightest negligence will cause the umami flavor and moisture to evaporate together. Therefore, cooling the material in advance can slow down the rate at which the batter is heated, which is my experience working in a steakhouse. In order to fry the steak to the ideal state, the meat needs to be removed from the refrigerator in advance according to the time of frying. I applied this rule to desserts as well.
Because the batter is in a cooled state, the last liquefied butter added needs to be boiled, otherwise the addition will cause the batter to clump. As long as it is hot, the liquefied butter can be dispersed in the batter, and the final baked cake will be both moist and non-sticky. The soft texture of a deer's back is a testament to the quality of the almond sponge cake.
(60 cm × 40 cm baking sheet, 4 pieces)
Base Weight:
t.p.t 625 grams of almond flour, 625 grams of powdered sugar, 150 grams of low-gluten flour, 16 whole eggs, 535 grams of egg white, freshly beaten eggs on the day of use, 214 grams of sugar
The above materials, utensils and indoor temperature should be cooled in advance and boiled 113 grams of liquefied butter
1. Put the t.p.t and low gluten flour sieved twice into the mixing tank, add a small amount of whole eggs several times, and stir at low speed with the beaten egg head. Stir at a low speed to prevent over-sending and make the cake crevices denser.
2. After all stirring, change to medium speed. Stop the blender a few times during the mixing process, clean the batter on the beaten egg head, scoop up the batter from the bottom of the basin and stir evenly.
3. Lift the beaten egg head, the batter flows down like a fine ribbon, and the marks on the batter quickly disappear, which is the best state for sending. If stacked together like a "ribbon", it means that the passing is excessive. Entering too many bubbles will lighten the taste.
4. Add egg white and 1/4 of the sugar to the other stirring tank and whisk at high speed. Add the remaining sugar in 3 divided doses and beat until the beaten egg head is lifted to see the upright sharp corners.
5. Add the material of step 3 several times to the material of step 4, and quickly stir it from the bottom up with a colander.
6. Add the boiling liquefied butter and stir in the same way. Because the batter has cooled, the cooled liquefied butter tends to clump, while the hot liquefied butter can be evenly dispersed into the batter.
7. Smooth effect with an appropriate amount of bubbles.
8. Slowly and evenly pour the ingredients of step 7 of 750 g into a baking tray covered with silicone oil paper, and reach into the edge of the baking tray to rub the paste. This is to prevent the batter from sticking to the baking sheet and to burn the edges.
9. Open the ventilation port and bake in an oven that is preheated to 210 ° C for about 12 minutes, changing the direction of the baking pan in the middle of the way to make it evenly heated. After baking, shake each baking tray on the operating table to release hot air and prevent retraction. Leave all the silicone oil paper on the baking net to cool.
Selected from the book "Sweet Reward", all rights reserved.